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Categories:Viewed: 65 - Published at: 2 months ago
Ingredients
- 1 cup Chai Concentrate (We Used Oregon Chai Concentrate)
- 1 cup Milk
- 1/3 cups Sugar
- 1/2 whole Vanilla Bean, Split, Seeds Scraped
- 4 whole Large Egg Yolks
- 1/2 cups Cold Heavy Cream
- 1 ounce, fluid Bourbon
- 1 ounce, fluid Rum
- Freshly Grated Nutmeg, For Garnish
Method
- Heat chai concentrate, milk, sugar, and vanilla bean and seeds in a medium saucepan over medium-high heat, whisking until sugar has dissolved. Whisk yolks in a large bowl. Pour hot milk mixture into yolks in a slow, steady stream, whisking.
- Return milk-yolk mixture to pan, and cook over medium-low heat, whisking often, until thick enough to coat the back of a spoon, about 20 minutes (do not let simmer). Pour through a fine sieve into a bowl; discard bean. Whisk in cream, bourbon, and rum. Let cool completely. Cover with plastic wrap, and refrigerate until cold, about 1 hour (up to 1 day).
- Serve sprinkled with freshly grated nutmeg.
